These Easy Pumpkin Pie Crumble Bars combine the warm flavors of pumpkin with a sweet, crunchy topping. Perfect for fall, they are comforting and delicious in every bite!
I love how these bars are easy to make and ideal for sharing at gatherings. Just cut them into squares, and watch everyone reach for seconds. Who can resist pumpkin goodness? 🎃
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your crust and crumble. If you’re looking for a gluten-free option, almond flour or a gluten-free baking blend can work beautifully!
Rolled Oats: They add a nice chewy texture. If you want a smoother texture, quick oats can substitute, but don’t skip the oats entirely—they give a wonderful crunch!
Pumpkin Puree: Ensure you get pure pumpkin puree, not pumpkin pie filling, which has added sugars and spices. If you’re in a pinch, try using mashed sweet potatoes for a similar flavor.
Evaporated Milk: This lends richness to the filling. For a non-dairy option, coconut milk or almond milk can replace it, but avoid sweetened versions to keep the sweetness in check.
How Do I Ensure My Bars Turn Out Perfectly?
Getting the right texture and flavor in your pumpkin pie crumble bars is all about preparation. Here are tips to help you succeed:
- Mixing Ingredients: When mixing your crust and crumble, don’t overwork the dough. You want it to be crumbly yet hold together to create that perfect base.
- Cooling Time: Be patient and let the bars cool completely before slicing. This helps the filling set and creates cleaner cuts.
- Baking Time: Keep an eye on your oven! Start checking for doneness around 40 minutes. The top should be golden brown, and the filling should look set but slightly wobbly in the middle.
- Refrigeration: Refrigerate the bars for at least 2 hours after baking. This helps the filling firm up for those neat slices.
Following these tips will help you bake delicious pumpkin pie crumble bars that everyone will love!
Easy Pumpkin Pie Crumble Bars
Ingredients You’ll Need:
For the Crust and Crumble:
- 2 cups all-purpose flour
- 1 ½ cups old-fashioned rolled oats
- 1 cup light brown sugar, packed
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 1 cup unsalted butter, melted
For the Pumpkin Filling:
- 1 can (15 oz) pumpkin puree
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 cup evaporated milk (or heavy cream)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus 45-50 minutes of baking, and then at least 2 hours to chill in the fridge. The total time is about 3 hours but most of it is just letting the bars cool and set, so you can enjoy your day!
Step-by-Step Instructions:
1. Prepare Your Baking Dish
First, preheat your oven to 350°F (175°C). This is important so your bars bake evenly. Line a 9×13-inch baking pan with parchment paper or give it a light coating of grease to make removing the bars easier later on.
2. Make the Crust and Crumble
In a large bowl, mix together the flour, rolled oats, brown sugar, baking powder, salt, and spices: cinnamon, ginger, and nutmeg. Stir this together well! Then, pour in the melted butter and mix until the mixture becomes crumbly but can hold together when you press it. This will create a deliciously sweet and buttery base.
3. Create the Crust
Press about two-thirds of this crumb mixture firmly into the bottom of your prepared pan. This is your crust—make it nice and even so it cooks uniformly!
4. Make the Pumpkin Filling
In another bowl, whisk together the pumpkin puree, granulated sugar, eggs, vanilla extract, spices (cinnamon, ginger, nutmeg, and cloves), salt, and evaporated milk until you have a smooth and creamy mixture. This is where all that wonderful pumpkin flavor comes from!
5. Assemble and Bake
Pour the pumpkin filling evenly over the crust layer, spreading it out gently. Then, sprinkle the remaining crumb mixture evenly on top of the pumpkin filling. This will create a beautiful crumble topping. Bake in your preheated oven for 45-50 minutes, or until the top is golden brown and the filling is mostly set. You can test doneness by inserting a toothpick into the center—if it comes out with a few moist crumbs, you’re good to go!
6. Cool and Chill
Once it’s done baking, remove it from the oven and let it cool completely in the pan on a wire rack. This step is super important! After it cools, pop it in the fridge for at least 2 hours to let the filling set completely.
7. Serve and Enjoy
After chilling, slice the bars into squares or rectangles. Feel free to top with whipped cream just before serving for that extra touch of deliciousness. Enjoy your amazing homemade pumpkin pie crumble bars!
FAQ: Easy Pumpkin Pie Crumble Bars
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Absolutely! If you prefer fresh pumpkin, cook it until tender, then puree it until smooth. Use about 2 cups of fresh pumpkin puree to substitute for the 1 can (15 oz) of canned puree.
How Can I Make These Bars Gluten-Free?
To make gluten-free pumpkin pie crumble bars, substitute the all-purpose flour with a gluten-free flour blend. Ensure all other ingredients, like oats and baking powder, are also certified gluten-free.
Can I Store Leftovers, and How Long Do They Last?
Yes, you can store leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual bars wrapped tightly in plastic wrap and place them in a freezer-safe bag for up to 3 months.
What’s the Best Way to Reheat the Bars?
If you’d like to enjoy the bars warm, simply pop them in the microwave for about 15-20 seconds or warm them in the oven at 350°F (175°C) for about 10 minutes, until heated through. Enjoy with a scoop of whipped cream!